Maple and Mustard? I know it might sound like a strange combination, but trust me, it’s delicious, honest.
Dijon Mustard, has a slight spiciness to it, a little sharp, but it is not tangy like the more widely used Yellow Mustard as it in-fact does not have any vinegar. Truthfully, there are more differences between Dijon Mustard and Yellow mustard than there are similarities. I know, I’m a food nerd, I find this stuff interesting… Okay back to why this will taste so good!
Well…. MAPLE SYRUP! The real stuff, no Maple flavoured syrups allowed… nope, nope, not allowed.
When you take the boldness of the Dijon mustard and add to that the rich, sweetness of Real Maple Syrup, they create this incredibly balanced and delicious marinade and glaze for our chicken dish.
To be honest, I don’t really get a strong Maple flavour when I make this marinade, but that can depend on where the Syrup came from, similar to how the local honey you buy tastes different from my local honey. I prefer the syrup that comes from Quebec ( did you know that they produce 94% of Canadian Maple Syrup and 77% of the WORLDS supply? ), guess I’m in good company!
Okay, so now we have this combination of sweet, spicy, bold, and rich.. how can that not be good? Add to that juicy moist Chicken thighs, and a super quick preparation, and I’m thinking we have a winner here.
Should I say it? Winner winner, Chicken dinner… phew, glad I got that off my chest, now we can COOK
Maple Dijon Baked Chicken Thighs
Ingredients
- 1/2 cup Dijon mustard
- 1/2 cup Pure Maple Syrup NO Maple flavoured syrup
- 1 Tbsp fresh garlic minced
- 2 Tbsp rice wine vinegar
- Salt & Pepper to taste
- 12 Chicken Thighs boneless & skinless
Instructions
- In a large bowl whisk together the first five ingredients. Add chicken thighs and toss to coat well. If you have time, let it marinate. If not, no worries, it’s still delicious!
- Marinating Maple Dijon Chicken
- Spray an oven proof 9x13 baking dish with cooking spray or coat with coconut oil if you prefer.
- Place chicken thighs in prepared baking dish and cook at 425F for 40-45 minutes.
- Maple Dijon Chicken in baking dish
- Serve with rice and steamed veggies of your choice. I’m making coconut rice and sugar snap peas. I think you'll find that even picky eaters will enjoy this little bit of Love on a Plate!
- Maple Dijon Chicken, Steamed Coconut Rice and Sugar Snap Peas
